Homemade biscuits with the delicious addition of caramel and chilli flavours. The divine pairing of spicy chilli with sweet caramel creates the unique fiery candy taste. Super simple and quick to make, you can have a jar of yummy chilli caramel biscuits ready to eat in no time!
Caramel and Chilli Together
Chilli is an absolutely amazing spice. It balances with a wide variety of flavours and especially compliments a sweet companion food, like chocolate or caramel. Chilli also has a long list of health benefits to back it up. It is a fabulous source of Vitamins C and A. It is full of antioxidants that help fight against disease. And it has antifungal properties. Adding chilli to any meal is a great idea.
For the caramel, well, caramel is simply a sweet creamy indulgence that most would use any excuse to add. It’s that or chocolate. Although, the extra sweetness of caramel plays beautifully with the chilli in these biscuits.
Why Baking Biscuits is a Good Idea
These mouthwateringly yummy caramel chilli biscuits are easy and effortless to make. You can literally “just quickly” whip together a batch whenever you are in the mood. And like most baking recipes, once you have spent a little time doing your prep, you can simply pop it in the oven and walk away, checking in from time to time.
If you have a little time and some ingredients, give these a try. It’s always a good idea to ensure that you have a stash of crunchy melt in your mouth biscuits on hand.
Homemade Biscuits Flavoured with Caramel and Chilli
Ingredients
- 1 cup Butter Soft
- 3/4 cup Sugar
- 3 cups Self Raising Flour
- 1 tsp Ginger Powder
- 1/2 tsp Chilli Flakes
- 2 cups Cramel Sweets
Instructions
- Preheat the oven to 170 °C .
- In a bowl, cream the butter and sugar well. Add the rest of the ingredients.
- Make a ball with the dough, wrap it in plastic and place in the fridge for 1 hour.
- Divide the ball in 4 equal parts, and each part to make 8 balls. Place the balls on a greased baking tray, 3 cm apart. Press gently down on each ball with a fork.
- Bake at 170 °C for 12 minutes.
